Puff Pastry

What to do with leftover puff pastry? Turn them into something yummy for dessert or afternoon tea...

Today we did a few things in class with our handmade puff pastry. Yes we made puff pastry by hand using the english method as well as a rough puff.

We made vol au vents filled with creme legere (that's custard with whipped cream) and fresh fruits using our English method puff pastry.

As for left over rough puff, we made palmiers or pastry shaped like pig's ears. It is basically puff pastry with cinnamon sugar and rolled and baked.

Mini Gianduja & Dark Chocolate Mudcake (GF)

cake recipe

1/4 cup coconut flour

1/4 cup unsweetened cocoa powder

1/4 teaspoon sea salt

1/4 teaspoon baking soda

3 large eggs

1/2 cup orange blossom honey

1/2 cup gianduja, cut to similar size to choc chips

1/4 cup dark choc chips

ganache recipe

1/2 cup cream

1/4 cup chopped gianduja

1/4 cup chopped dark choc chips

method

preheat the oven to 160deg celsius (for fan forced oven).

line muffin tray with paper liners

sift all the dry ingredients except choc chips & gianduja

combine sifted ingredients in a bowl

in another bowl, combine all wet ingredients. mix with a hand mixer

mix the wet & the dry ingredients until well combined

fold in the choc chips, gianduja

scoop 1/4 cup of mixture in each muffin cup (makes 8)

bake for 25mins or until the skewer comes out with just a few moist crumbs

cool in the muffin tray

to make the ganache, heat cream & chocolate in a double broiler until

chocolate has almost melted completely

remove from the heat and stir until all the chocolate has melted

cool for about 5-10 minutes

top each cake with the ganache (the ganache would be think so you

can frost the cakes as you would if you were using buttercream)

to serve, eat as it is or

remove the paper lining from each cake

(it is easier to remove the paper once the cakes are completely cool)

heat the frosted cake for about 15seconds in the microwave

this makes the inside of the cake gooey and soft, so it is not as dense

as well as melt the ganache slightly so it coats the cake

and gives it a shiny top

serve with cream or ice cream (as shown above)

serves 8

Restaurant Review: Devour Dessert Cafe, Prospect SA

We found this new dessert cafe in Prospect Rd, Adelaide though a friend. We were keen to try it as it sounded really good. Went to check them out of Facebook and the photos looked amazing. This dessert cafe is rather small and does not take any bookings so I suggest either coming early or calling beforehand to make sure seats are available.

We went there on a Saturday night just after dinner. The place wasn't packed so we were quite lucky to get a seat immediately. The menu is small and the dishes priced reasonably. After a few minutes of deliberation, we decided to try the smoked chocolate mousse, doughnut sundae & the malt milkshake. Most, if not all of the items were familiar desserts done with a twist, so expect to be wowed when the desserts come out. 

The malt milkshake came first, in a very interesting glass milk bottle no less. It was sweet and malty. Imagine drinking maltesers without the chocolate. That's what it tasted like. It really enjoyed it.



malt milkshake

Next up was my smoked chocolate mousse. It had a glass dome-shaped cloche when it arrived on the table to keep the smoke contained (yes there was smoke) while being carried to the table. Once the plate was placed in front of me, the cloche was remove. I was taken a back by the smokiness of the dish. Seriously, it was very smoky. The technique was quite effective as the smoke imparted it's flavor onto each component on the plate. It was a nice and clever dish but I wish the smoke flavor wasn't too strong.

smoked chocolate mousse

Lastly, the doughnut sundae came. It was just that, doughnut and ice cream with chocolate sauce & honeycomb. This was a huge dessert and it took 2 of us to finish it. As we expected, it was a very sweet and filling dessert. Much heavier than the light chocolate mousse we had previously. It was a good dessert but you better make sure you are hungry and sugar-holic before you order this because four chocolate doughnuts, a scope of ice cream and honeycomb chunks aren't that easy to finish.



doughnut sundae

Overall, I enjoyed Devour Dessert Cafe in Prospect Rd. It is definitely worth going back to. Maybe not every weekend but certainly ever now and then.



Gianduja Cakes with Dark Choc Chips & Roasted Hazelnut

cake recipe

1/4 cup coconut flour

1/4 cup unsweetened cocoa powder

1/4 teaspoon sea salt

1/4 teaspoon baking soda

3 large eggs

1/2 cup orange blossom honey

1/2 cup dark chocolate chip

1/2 cup gianduja, cut to similar size to choc chips

1/4 cup chopped roasted hazelnut

frosting recipe

125g softened unsalted butter

1/8 cup dark chip chips 

1/8 cup roasted hazelnut 

1/4 cup chopped gianduja

method

preheat the oven to 160deg celsius (for fan forced oven).

line muffin tray with paper liners

sift all the dry ingredients except choc chips & gianduja

combine sifted ingredients in a bowl

in another bowl, combine all wet ingredients. mix with a hand mixer

mix the wet & the dry ingredients until well combined

fold in the choc chips, gianduja & chopped roasted hazelnuts

scoop 1/4 cup of mixture in each muffin cup (makes 9)

bake for 25mins or until the skewer comes out with just a few moist crumbs

cool in the muffin tray

to make the frosting, cream the softened butter until fluffy

in a food processor, placed the choc chips & roasted hazelnut,

blitz until it becomes a think coarse paste

fold the thick choc hazelnut paste & gianduja into the creamed butter

cool in the fridge for about 5 minutes

spread the frosting on top of the cooled cakes

(make sure the cakes are cool enough or it will melt the frosting)

garnish with shaved gianduja if desired

serves 9

Triple Choc Gluten-free Cake

This is my first attempt in making a chocolate gluten-free cake. It was a success if I may say so myself. Can't even tell that it is gluten-free. It tastes so good, it can satisfy any chocolate craving.

The recipe was based from The Gluten-free Cupcakes cookbook by Elena Amsterdam (page 33).

1/4 cup coconut flour

1/4 cup unsweetened cocoa powder

1/4 teaspoon sea salt

1/4 teaspoon baking soda

3 large eggs

1/4 cup orange blossom honey

1/8 cup maple syrup

1/8 cup water

1/2 cup dark chocolate chip

1/4 cup milk chocolate chip

1/4 cup white chocolate chip

preheat the oven to 160deg celsius (for fan forced oven).

line muffin tray with paper liners.

sift all the dry ingredients except chic chips. combine sifted ingredients in a bowl.

in another bowl, combine all wet ingredients. mix with a hand mixer.

mix the wet & the dry ingredients until well combined.

fold in the choc chips.

scoop 1/4 cup of mixture in each muffin cup (makes 9).

bake for 25mins or until the skewer comes out with just a few moist crumbs.

cool in the muffin tray.

serve with a dallop of whipped cream and sprinkle of choc chips.

Restaurant Review: Antiquteas

Here is another little cafe we found when we went to Handorf yesterday. We parked our car and the first thing I saw was this adorable cafe called Antiquteas High Tea & Dessert Bar. It is located not far from Chocolate No 5 which I wrote about previously. We went to Handorf for lunch but we decided we'll check out this cafe after for dessert. We went there just after lunch and a sign saying "Devonshire Tea for $10" greeted us. It was charming. The decor is very pretty and quite in keeping with the concept of High Tea. Unfortunately for us, we cam in a little to late. They've sold out of the High Tea nibbles and only had a handful of pastries left. Nevermind we said, we'll just order something to eat and have some tea (English). We ended up with a chocolate eclair, mini chocolate macaron & lemon curd cupcake.

The pastries arrived quickly on a white serving platter with floral prints. They've seriously tied everything to the high tea concept. It was like we've gone back to the Victorian era and moved to an English manor for tea. The english tea arrived in a silver tea pot together with the sugar & milk, all in matching silver containers. The tea wasn't complete without the mandatory strainer of course. The mismatched dinnerware, gold teaspoons, silver teapot, white table cloth & napkin was very elegant but playful with a touch shabby chic thrown in.

I think this cafe wins for originality in terms of ambiance and concept. The food isn't bad but I think for me, it was the decor and the whole tea experience that would make me want to come back. Who would have though a cafe specialising in english high tea would exist in a quaint little german town. It might be a little strange but I'm telling you it works. It is like you're in Disneyworld's Epcot. One minute you are in Germany, the next, England.     

Restaurant Review: Chocolate No 5

I can't believe I've been eating out all weekend which although not good for the pocket nor the waistline, it's definitely good for blogging. Yesterday, we went to Handorf in South Australia. For those who haven't been to Handorf, it is a small German town about 30minutes out of Adelaide City. It is quite a busy little town and definitely a tourist attraction. For us locals though, this is a nice place to go to spend a Sunday afternoon with lots of little shops, cafes, German biergartens (or for us, pubs) and the ever so popular strawberry farm, Beerenberg (this is a must stop for me, I love their Smoky Bourbon Barbecue Sauce, I can't seem to find it anywhere else so I buy a lot when I visit the Beerenberg farm shop). Anyway, back to the restaurant review...

We were walking along the main street when we discovered this little cafe called Chocolate No 5. It's a little cafe that specialises in chocolates. They sell truffles and other chocolate desserts. We were keen to try their desserts so we ordered a Chocolate Belgian Waffle and 2 pieces of truffles - Hazelnut Crunch & Salted Caramel (which was highly recommended by the store keeper).

Hazelnut Crunch (left) & Salted Caramel (right)

We were very happy with the truffles we ordered. The Hazelnut had 3 whole nuts inside covered in dark chocolate and on top as you can see are extra crushed hazelnut. I though the balance of nut and chocolate were quite good. As for the Salted Caramel, we got what we ordered. The thin later of dark chocolate, once broken, exposed a rich yet soft salted caramel.

Belgian Waffles served with Vanilla Ice Cream, Fresh
Strawberries & Chocolate Sauce
(truffles were added on the plate for the photo-shoot)

 The waffle arrived a few minutes later and when it arrived, it was warm and smelled really good, just as you would expect from a freshly made waffle. The ice cream is nothing special, just an ordinary vanilla ice cream, however, it complimented the waffle really well. The strawberries were fresh and added a contrast to the sweetness of the dessert. The milk chocolate sauce I found was too sweet so we hardly touched it. I though the dish was already sweet enough and adding the sauce would just make it too sweet to eat. The waffle was good but personally I preferred the truffles.

Restaurant Review: Eggless Dessert Cafe, Goodwood SA

After our dinner at Lychie Restaurant last night, we decided to try Eggless Dessert Cafe in Goodwood Road, SA. I've always wanted to try this cafe ever since I saw it more than a year ago. The first time I saw it, groups of people were lined up outside this small cafe and it didn't even seem open. I though, what was going on. It's pretty strange how so many people would line up outside a closed cafe and couldn't understand why, hence, I was very curious. I never got the chance of eating there since last night and found out why you have to line up way before the cafe is open. For one, they don't take reservations unless your in a group of 6 or more. Second, everyone lines up, seriously, we were 15 minutes early and we were the second couple to line up. Third, by the time the door opened and everyone outside enters the cafe, pretty much all the seats were taken up. It only took maybe another 15 or so minutes before the entire cafe was full. So if you were late, then you'll be left waiting outside and since this is a dessert cafe, you might have to wait for a while. We were the first ones to leave from the original group that entered the restaurant when it opened and we were there for about 30 minutes. Lastly, the desserts were good, can't even tell that they don't have eggs in them, hence the name Eggless Dessert Cafe.

Eggless Tasting Platter for 2

We couldn't pick what to get, so decided to try the Eggless Tasting Platter for 2 (picture above). It was definitely enough to feed 2 people even though it looks small in the photo. Of course, if you're really hungry, one could probably finish the entire thing on their own. I recommend trying their Tasting Platter if you are a first-time visitor to Eggless. The menu changes all the time and by ordering the platter, you will be able to try their popular items without having to pick just one. This platter is from the February Menu 

Crema Catalana & Chocolate Madeleine

If I would rank the dishes on the platter from the best to the least preferred dessert, my favorite of all the four desserts would be the Crema Catalana. It is pretty much the same as a French Creme Brulee and being one of my all-time favorite desserts, this was a sure hit for me. I can't believe that it was egg-less though. It was creamy and full of flavor. The thin caramelised top was done well, it cracked with little pressure from the spoon revealing the tasty custard within.

The Chocolate Madeleine would be my second choice. I think being eggless it wasn't fluffy, instead it was a little bit dense and not as moist, but the chocolate flavor was definitely there. It was like eating a chocolate cake (a small one). It was paired with vanilla ice cream drizzled with chocolate ganache & fresh strawberries.  

Tiramisu & Walnut Tart with Cognac Prunes

My third choice is the Tiramisu. It was creamy and tasted alright even without the eggs. My only comment would be the subtleness of the coffee flavor, there was more chocolate than coffee. I prefer mine to have a stronger coffee flavor since Tiramisu is supposed to have a strong coffee flavor. Besides, it is called Tiramisu or "Pick Me Up" for this reason.

My least favorite is the Walnut Tart with Cognac Prunes. Don't get me wrong, it wasn't a bad tart. I'm just not a fan or nutty dessert and I don't like prunes. It did have a nice taste to it though and the syrup from the Cognac Prunes complimented it very well. I thought the lask of eggs made the cake a little bit dense and dry though. The cream and syrup helped with the dryness but I think I needed more of it to finish the tart.

Overall, I like Eggless Dessert Cafe. It's small and has a friendly vibe. It's quite busy and lively which makes it easy for people to just relax and enjoy their food. The food is surprisingly good specially since it is egg-free. Honestly, you wouldn't really think anything is missing from your favorite desserts when you go here. This is definitely a must-try place even if you love eggs. Their menu is quite diverse that a lot of people with special dietary needs can still eat here. They have vegan and gluten-free alternatives which are quite rare in dessert places. I think they've really captured a niche market being the only cafe in Adelaide that serve desserts without any eggs in it. Thumbs Up to Eggless Dessert Cafe, I would definitely be coming back.

Champagne & Lychee Jelly

Ever wondered what to do with leftover champagne? I had the same problem last night when we opened a bottle of bubbly and couldn't finish it. This recipe was inspired by Quay (the cookbook of Quay Restaurant in Sydney, Australia). If you haven't heard about this restaurant, go check it out. It's #26 on the World's Top 50 Best Restaurants for 2011.

Anyway, back to the recipe. This is a fairly simple recipe and it is perfect for parties since it is something you have to do well in advanced.

Ingredients

500ml Champagne (or you could use any sparkling white or pink/rose wine you have available)
2 cans of lychee (separate the syrup & fruits - each component will be used separately)
100g caster sugar
3 1/2 sheets of titanium grade gelatine sheet
Mint for garnish (optional)





Method

1. Combine 500ml champagne and 350ml lychee syrup in a pot.
2. Add sugar to the pot. Boil until all the sugar has been completely dissolved.
3. Soak the gelatine sheets in very cold/ icy water until soft.
4. Once the mixture has boiled, reduce the heat to a simmer. Taste. Adjust sweetness if desired.
5. Once you are happy with the taste, remove the pot from the heat. Make sure you still have 850ml of liquid (measure if in doubt), add a little more lychee syrup so you reach 850ml if needed. Keep the liquid hot or else the gelatine won't dissolve.
6. Sqeeze the water out of the gelatine sheets and put the soft gelatine into the pot of hot champagne & lychee mix. Stir until the gelatine is completely dissolved. Set aside to cool a little bit for ease of handling.
7. For molds, use clear serving glasses such us martini glasses or wine glasses, if you prefer to make individual servings. If you prefer to serve a the jelly to share then use a bigger container.
8. Put lychees into each glass. Depending on the size of your container, you might have to put 1-3 pieces each. Place the remaining lychees in the leftover lychee syrup and cool them in the fridge for garnish later.
9. Pour the champagne & lychee mix into each prepared glass or serving container. Fill about halfway.
10. Set the jelly in the fridge for at least 4 hours (for glasses).
11. To serve, drain your reserved pieces of lychees and top each serve of jelly with more lychees. If you want to make it extra special, why not place a small mint leaf on top of the lychees.

Time: Cooking & preparation takes approximately 15-20 minutes. Setting time is at least 4 hours for individual servings of jelly.

Servings: Approximately 4-6 individual serves of jelly

  

Cheescake Anyone?

Baked Cheesecake anyone?  Everyone seems to like Baked Cheesecakes over Set-Cheesecakes, then how come it is harder to find the baked kind? I seriously avoid cheesecakes with gelatine in it, I think the texture is horribly wrong. It is more like cheese-flavored jell-o than cheesecake and who wants that. I guess some people do or maybe they just haven't experienced eating a Baked Cheesecake.

I love baked cheesecakes and when I could not find properly made baked cheesecakes where I live, I decided that I'll just baked one myself. That was over 4 years ago and since then I've tried countless recipies from cookbooks, internet, or just experimenting on my own. My latest baked cheesecake is a Blueberry & Blackberry Cheesecake. It's a modified version of a recipe I saw in one of my new favorite dessert cookbooks, Bake by Rachel Allen (the 2008 version is titled Baking Secrets).

My version pretty much the same as in the cookbook except for a few things. For one, my recipe has more fruits (mixed berries) and instead of placing the fruits on top of the base prior to the cheese mix, I place them in the middle of the cake. Basically, I pour half of my cheese mix on top of the prepared base, then add the friuts (avoiding the sides as I prefer not to see the fruits when I unmould the cake), then top it all of with the rest of the cheese mix. Another thing that I've changed is the amount of cream cheese, I actually add 50g more. Just because I can and because I don't want to waste ingredients. I usually buy cream cheese in packs of two (250g each) and the original recipe only calls for 450g of cheese. I don't find anything wrong with the cheesecake once it's baked as long as I adjust the cooking time. So far, this is the best recipe I have tested. The crust was crispy but not too hard nor to flaky, the filing on the otherhand was smooth and creamy with the right amount of sweetness and fruitiness.

If you want to give baking cheesecakes a try, it is as simple as looking up a recipe in cookbooks or online and giving it a go. It is quite easy and to lend you a hand, here are a few tips I've learned about making baked cheesecakes:

1. I find that cheesecakes bake differently everytime depending on the recipe I use, so I use the time stated on the recipe as a guide, and always check my cake just before the actual time is up. 
2. Make sure you know your oven well before baking. Ovens have different hotspots and if you're using a fan-forced oven with no way to turn the fans off, then you have to reduce the cooking temperature by about 20 degrees celsius. This rule apply everytime you use the oven. In terms of baking the cheesecake, adjust the oven temperature and timer if you must to make sure you are not cooking the cheesecake too fast and in a hot oven. 
3. Buy an oven thermometer, it is a good investment if you love baking.
4. After baking, let the cheesecake cool in the oven with the door slightly ajar to avoid it splitting. When it has reached room temperature, it is safe to put it in the fridge.  
5. I find that baked cheesecakes are better the following day, so always bake it a day in advanced. Not only is it set better, it also taste better.

If you are looking for a good baking/dessert cookbook, I highly recommend Rachel Allen's cookbook.